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Green Chili, Corn and Golden Potato Chowder

Green Chili, Corn and Golden Potato Chowder

Baby it’s COLD OUTSIDE……  Happy Fall Y’all!  Need a cold weather comfort chowder? WHO doesn’t LOVE a spicy, CREAMY chowder this time of year!

Oddly enough one day in mid-October it was 32 degrees and snow was expected; WHAT? Even though we had not fully enjoyed the fall season I quickly jumped into WINTER ACTION and whipped up this Green Chili, Corn and Golden Potato Chowder.

This chowder was SO GOOD and really hit the spot on a cold “Fall” day!

It was also SO EASY and took no time at all.  I only had to step away from the fireplace for about 30/40-minutes!  I like to make a BIG batch of stuff like this for warm-ups but you could half this recipe for one/two meals.

Green Chili, Corn and Golden Potato Chowder

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By Brandy Sanchez Serves: 6-8
Prep Time: 15-minutes Cooking Time: 30-minutes

Cold weather comfort food

Ingredients

  • 6-8 yukon gold potatoes, depending on their size
  • 6 roasted whole green chilies (chopped) or you can use the canned, maybe 2-3 of the smaller cans
  • 2 cups of frozen sweet corn or you can slice the kernels off of fresh corn on the cob
  • 1 large sweet onion
  • 4 large cloves of fresh garlic
  • 5 cups of chicken broth (I prefer organic broth)
  • 1 tsp of smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • salt and pepper to taste, I used quite a bit of kosher salt throughout the cooking process (taste as you go)
  • 2 tbsp of olive oil
  • 2 cups of freshly shredded monterey jack cheese, you can use bagged shredded cheese but I prefer freshly shredded
  • 1 cup of organic half and half
  • 1 cup of organic fresh cream
  • 2 tbsp fresh cilantro (finely chopped)

Instructions

1

Finley chop the large sweet onion

2

Finley chop the garlic cloves

3

In a large dutch oven heat 2 tbsp of olive oil over medium heat

4

Cook the chopped onions until translucent (about 5-8 minutes)

5

Add in the chopped garlic into the pot and cook for another 3-minutes

6

Add 5 cups of chicken broth

7

While the broth is starting to warm up wash and chop the potatoes into small cubes (skin on) then add to the broth and onion. Boil until almost tender (about 10-minutes)

8

Chop the green chilies and add them to the pot

9

Add the corn to the pot

10

Add all seasonings and S&P, then stir

11

Turn down to a simmer for about 20-25 minutes (covered)

12

Remove lid and add half and half, cream and shredded cheese, continue on simmer for another 10-minutes

13

Add freshly chopped cilantro and save some back for garnish once dished up

14

You could make this Whole 30 compliant by removing the corn, half and half, cream and cheese and subbing with coconut milk.

15

Enjoy!

Notes

Love, Olive and Honey

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